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Pasta water being strachy is a good myth. It only happens in restaurants where they reuse the water all day long for many servings of pasta.
If you cook it in a lot less water, and add a quarter teaspoon of corn starch, you can get the same effect. Play with the ratios to taste.
Does this ring a bell for anyone? I've been wanting to try it, but I can't remember the details exactly.
Interesting! I generally add three minutes to the recommended cooking time, otherwise the pasta still feels stiff. There's no accounting for taste, is there?
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Don't know why this was downvoted. My best pasta comes from when I start testing it roughly 9 minutes in. Pasta softness depends on water softness, salinity, even ambient air pressure (though I am decidedly a low-lying person). Also pasta shape, and even quantity of pasta in the container (unless you have one of those huge boilers used in restaurants). The instructions on the box tend to overcook my pasta well beyond…
Isn't De Cecco pretty mid? It's found in every supermarket in the UK for example
The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
Pasta water being strachy is a good myth. It only happens in restaurants where they reuse the water all day long for many servings of pasta.
When you remove pasta, you Cool down the water. So its not the same reault as actual 15 minutes cooking
The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
ie, 2-3 minutes before the box time, possibly more, depending on what finishing means for your case.
> * do not put oil in your cooking water, it will NOT help it not stick.
It will not hurt, and may help. Oil will stop the super starchy water, if you followed the reduce the water volume step as suggested, from boiling over - as it will help reduce the surface tension. This is real, and particularly important for some types of noodles and dumplings.
> Remember to reserve one cup of the starchy cooking water before draining your pasta entirely
At least- again, depending on what sauce you're putting it in, and how underdone you took it out. Particularly if you'll have leftovers (as any good homecook often will!), the 'al dente' pasta will absorb all your water, and you'll need to add some before you put it in the fridge, or it will be super dry when you reheat it.
> it does not need to be "salty like the ocean"
despite what Nigella might tell you, it should be no where near ocean water. (just to reinforce this, because I'm not sure if people just think it is a thing to say, or they just have no idea how salty the sea is)
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Based on the article, this seems like a recipe for overcooking pasta.
why would it be a recipe for overcooking pasta when it doesn't even mention cooking time but "check regularly and taste" ? that's basically what I do with French quality brands, it's between 9-11 min for dry pasta, when I make my own ravioli, it's more 2-3min
That strategy relies on the box being off by at most one minute, so the results from the article seem highly relevant.